Chocolate-Grand Marnier Sauce
Source: New Soy Cookbook: Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce by Lorna Sass

This rich, velvety topping has a lovely sheen and makes an elegant dessert when spooned over small whole strawberries. Or create a pool of the sauce on a dessert plate and fan out perfectly ripe sliced peaches on top. The sauce is also nice drizzled decoratively over individual portions of pound cake. Leftovers? I've been known to eat this sauce straight out of the storage container. It has the same irresistible appeal as chocolate pudding, although it’s not quite as firm. Indeed, it is likely to make chocolate lovers very happy if you serve it on its own at the end of a meal. For optimum taste, use Droste cocoa powder and fresh (refrigerated) silken tofu (as opposed to aseptic-packed). If you get hooked and want some variety, try substituting Kailua, Cointreau, or Amaretto for the Grand Marnier.

1 1/4 cups (10 ounces) silken soft
1/4 cup best-quality unsweetened cocoa powder
1 to 4 tablespoons maple syrup
2 to 3 tablespoons Grand Marnier
1 teaspoon pure vanilla extract

Pot the tofu in a fine-mesh strainer and set aside to drain for 15 minutes.

In a blender or food processor, puree the tofu until creamy, about 30 seconds.

Add the cocoa powder, 3 tablespoons of maple syrup, 2 tablespoons of Grand Marnier, and the vanilla extract. Blend thoroughly, stopping once or twice to scrape down the sides of the container.

Taste and add more maple syrup and/or Grand Marnier to taste, if you wish. Continue blending until the mixture is extremely smooth.

Transfer to a well-sealed storage container or serving glasses and chill at least 1 hour before serving, or refrigerate for up to 3 days.

Makes 1 1/2 cups